Braised noodles with Inner Mongolia ribs(nei meng gu pai gu men mian )

Braised noodles with Inner Mongolia ribs

Introduction:

"It may not be very authentic for northeast people to make northwest food, but when they come to this place, they should do as the Romans do, learn the eating habits and behave themselves here, right?"

Production steps:

Step 1: make up the noodles first. A flat bowl of white flour (two people) with half a teaspoon of salt, with cold water and into a hard dough, the same hardness as the hand rolling. Cover it, wake up and put it in when the food is ready.

Step 2: heat the oil, put in the cleaned spareribs and stir fry until the surface is yellowish.

Step 3: add soy sauce. When the soy sauce boils and the fragrance comes out, add boiling water and bring to a boil. Add five Chinese prickly ash and two large ingredients. Simmer for forty minutes.

Step 4: take advantage of this free time, wash potatoes, cut into small pieces, as thick and thin as possible.

Step 5: forty minutes later, the soup has been reduced by more than half. At this time, put the beans into small pieces

Step 6: appropriate amount of salt, pay attention to slightly salty than the stew, otherwise the noodles will become light.

Step 7: put in a spoonful of pepper noodles. Simmer for 15 minutes.

Step 8: put in the potatoes and simmer for 10 minutes. At this time, the soup is almost gone, only the bottom is a little bit. Please take a look at the picture.

Step 9: now put in the noodles, simmer for 10 minutes, then the noodles will be cooked, that's how the noodles come. Ten minutes later, mix the noodles and vegetables.

Step 10: eat in a bowl.

Step 11: This is the standard of Inner Mongolia stewed noodles, with garlic, rice soup and pickled shredded vegetables. At night, you have to hold your stomach and support the wall.

Materials required:

Spare ribs: moderate amount

Beans: right amount

Potatoes: moderate

White flour: moderate amount

Scallion: right amount

Ginger slices: right amount

Minced garlic: right amount

Zanthoxylum bungeanum: right amount

Large material: moderate amount

Chinese prickly ash noodles: right amount

Salt: right amount

Soy sauce: right amount

Note: salty should be slightly salty than stew, because noodles also need a little salt. Noodles can't be soft. They'll stick together.

Production difficulty: unknown

Process: boiling

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Nei Meng Gu Pai Gu Men Mian